Scale

1 lb cooked shredded chicken (rotisserie works great)

1 package (16 oz) potato gnocchi

1 small onion, diced

2 carrots, diced

2 celery stalks, sliced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream or half-and-half

2 cups fresh spinach

1 tsp Italian seasoning

½ tsp dried thyme

Salt and pepper, to taste

2 tbsp butter or olive oil

2 tbsp flour (or gluten-free flour)

Fresh parsley for serving

1. Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 4–5 minutes until softened.

2. Stir in garlic, Italian seasoning, thyme, salt, and pepper; cook 1 minute.

3. Sprinkle flour over veggies and stir until coated.

4. Pour in chicken broth and bring to a simmer.

5. Add shredded chicken and gnocchi. Cook 5–7 minutes until gnocchi float and become tender.

6. Reduce heat and stir in heavy cream.

7. Add spinach and simmer gently until wilted.

8. Taste and adjust seasoning as needed.

9. Serve warm, topped with parsley.

Use gluten-free gnocchi to make this recipe fully GF.

Add bacon for a smoky twist.

Swap spinach for kale for extra texture.

Soup thickens as it sits — add broth or cream when reheating.

Keywords: creamy chicken gnocchi soup, comfort soup recipe, chicken gnocchi dinner, easy hearty soup